Chocolate Peppermint Slice

bowl Serves 24 squares


  • 150g Butter, softened, plus 100g for icing
  • 1/2 cup Sugar
  • 1½ cups Flour
  • ¼ cup Cocoa
  • ½ tsp Baking Powder
  • 1½ cup Icing Sugar, sifted
  • 1½ Tbsp Cream
  • 1 tsp Peppermint Essence
  • 200g Dark Chocolate, melted, for topping
Buy these ingredients now


  • Preheat the oven to 180°C. Line an 18cm x 28cm pan with baking paper.

  • Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Sift in the flour, cocoa and baking powder. Mix together until combined.

  • Press the mixture into the base of the prepared pan. Bake for 20-25 minutes until firm. Set aside to cool.

  • To make the filling, cream the 100g of butter and icing sugar until light and fluffy. Stir in the cream and peppermint essence. Spread the mixture evenly over the cooled base.

  • Refrigerate for 30 minutes before topping with a layer of melted chocolate. Wait for the chocolate to set before cutting the slice into small pieces (for a perfect finish, use the tip of a sharp knife to mark cutting lines in the chocolate topping just before it sets).

  • Courtesy of Food Magazine. Recipe by Sandra Kinniburgh. Photography by Shaun Cato-Symonds.

Related Recipes